Bushie's Potato Pancakes

November 13, 2013
0 Ratings
Author Notes

As a child we drove from Rhode Island to my grandmother's house in Michigan once a year. My mother, my two aunts and my grandmother would speak Polish and cook up a storm! I felt so embraced by the smells, the sounds and the love in the house. It was a magical feeling and I felt so exotic eating these pancakes dolloped with sour cream. These were the times I knew our family was special. —Christy Wirth

  • Makes about 6 pancakes
  • 4 large russet potaotes
  • 1 medium sweet onion
  • 1 cup flour
  • 1 cup whole milk
  • 1 large egg
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons melted butter
  • 1 tablespoon flat leaf parsley
  • 1/2 teaspoon freshly grated nutmeg
In This Recipe
  1. In a food processor with a grater attachment grate the potatoes and the onion. Let rest for 5 minutes then squeeze out as much liquid as you can. Put the mixture in a strainer over a large bowl.
  2. In a large bowl mix the flour, baking powder, milk, egg and nutmeg
  3. Put the drained, shredded potato and onion mixture in a large bowl and add the batter, butter and parsley.
  4. Heat a large skillet over medium heat. Add 1/2 inch of vegetable oil. When the oil is hot drop 2 tablespoons of the potato mixture into the oil and spread it out so it browns evenly. Cook about 3 minutes on each side. Drain on paper towels and salt to taste. Serve with a dollop of sour cream and a sprinkle of chives.

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